Gipfeli Recipe
Gipfeli Recipe
Table of Contents
Gipfeli Recipe
Gipfeli, the Swiss version of a croissant, are buttery, flaky pastries that melt in your mouth. This easy to follow recipe will guide you to bake authentic Gipfeli at home, bringing a taste of Switzerland to your kitchen. Perfect for breakfast or a snack, these golden pastries are sure to become a family favorite. With the right ingredients and a bit of patience, you can make the crispiest, most tender Gipfeli, just like they’re made in Swiss bakeries.
Description
Gipfeli Recipe, often known as Swiss croissants, are a beloved treat in Switzerland, typically enjoyed as part of a hearty breakfast or afternoon snack. While similar to French croissants, they have their own unique twist, often slightly smaller and less flaky but just as buttery. These pastries are perfect when paired with a cup of coffee or tea, offering a sweet yet savory indulgence.
This Gipfeli recipe combines simplicity with rich flavor. Made from a dough that is folded and rolled multiple times, these pastries get their signature light, airy texture, similar to puff pastry but a little less complex to prepare. The dough is enriched with butter, providing a tender crumb and a golden, crispy exterior. Once baked, they puff up beautifully, creating that satisfying crunch on the outside and a soft, buttery inside.
To make authentic Gipfeli Recipe at home, you don’t need any special equipment, just a few pantry staples, some patience, and a love for baking. Although it does take time to prepare the dough, the results are worth every minute. It’s a versatile recipe too—feel free to experiment by adding fillings such as chocolate, almond paste, or even ham and cheese for a savory twist. However, the classic plain Gipfeli with a simple brush of butter is a timeless favorite.
In this Gipfeli Recipe, you’ll be guided step by step through the process of creating these delightful pastries. From preparing the dough to folding and rolling, you’ll learn all the techniques to ensure your Gipfeli come out light and flaky every time. While the dough needs time to rise and chill, the actual hands on work is relatively simple, so even novice bakers will feel confident tackling this recipe.
One of the key tips for making perfect Gipfeli Recipe is ensuring the dough remains cold during the rolling process. This helps keep the butter layers separate and ensures the signature flakiness. Make sure to let the dough rest between each fold, which allows the gluten to relax, resulting in a more tender pastry.
Whether you are baking these for a weekend brunch or preparing a batch to enjoy throughout the week, Gipfeli Recipe are a delicious way to treat yourself and your loved ones. With the right techniques and a little time, you can bring the essence of Swiss baking into your own home.
Ingredients
- 500g (4 cups) all-purpose flour
- 10g (2 tsp) salt
- 50g (1/4 cup) sugar
- 1 packet (7g) dry yeast
- 250ml (1 cup) warm milk
- 60g (1/4 cup) unsalted butter, softened
- 1 large egg
- 200g (3/4 cup) cold unsalted butter (for laminating)
- 1 egg yolk (for egg wash)
- 1 tbsp milk (for egg wash)
Instructions
- Activate the yeast: In a small bowl, combine warm milk with sugar. Stir in the dry yeast and let sit for about 10 minutes until frothy.
- Make the dough: In a large mixing bowl, combine flour and salt. Add the yeast mixture, egg, and softened butter. Stir until the dough comes together, then knead for 5–7 minutes until smooth and elastic.
- First rise: Shape the dough into a ball, cover with a damp towel, and let it rise in a warm place for 1 hour, or until doubled in size.
- Chill the dough: Once the dough has risen, punch it down and wrap it in plastic wrap. Refrigerate for 30 minutes.
- Prepare the butter: Place the cold butter between two sheets of parchment paper and pound it with a rolling pin into a 7-inch square. Keep the butter cold.
- Laminate the dough: Roll the chilled dough into a rectangle. Place the cold butter in the center and fold the dough over it like an envelope, sealing the edges. Roll the dough into a long rectangle and fold it into thirds like a letter. Chill for 30 minutes. Repeat this process two more times, chilling the dough between folds.
- Shape the Gipfeli: Roll the dough into a large rectangle. Cut it into 12 triangles. Starting at the wider end, roll each triangle tightly towards the tip to form the Gipfeli shape.
- Second rise: Place the rolled Gipfeli on a baking sheet lined with parchment paper. Cover loosely with a towel and let rise for 1 hour.
- Preheat the oven: Preheat your oven to 400°F (200°C).
- Bake: Whisk together the egg yolk and milk for the egg wash. Brush the Gipfeli with the egg wash, then bake for 20-25 minutes, or until golden brown and puffed up.
- Cool and serve: Allow the Gipfeli to cool slightly before serving. Enjoy warm with butter, jam, or your favorite spread.
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Gipfeli Recipe
Ingredients
- 500 g 4 cups all-purpose flour
- 10 g 2 tsp salt
- 50 g 1/4 cup sugar
- 1 packet 7g dry yeast
- 250 ml 1 cup warm milk
- 60 g 1/4 cup unsalted butter, softened
- 1 large egg
- 200 g 3/4 cup cold unsalted butter (for laminating)
- 1 egg yolk for egg wash
- 1 tbsp milk for egg wash
Instructions
- Activate the yeast: In a small bowl, combine warm milk with sugar. Stir in the dry yeast and let sit for about 10 minutes until frothy.
- Make the dough: In a large mixing bowl, combine flour and salt. Add the yeast mixture, egg, and softened butter. Stir until the dough comes together, then knead for 5–7 minutes until smooth and elastic.
- First rise: Shape the dough into a ball, cover with a damp towel, and let it rise in a warm place for 1 hour, or until doubled in size.
- Chill the dough: Once the dough has risen, punch it down and wrap it in plastic wrap. Refrigerate for 30 minutes.
- Prepare the butter: Place the cold butter between two sheets of parchment paper and pound it with a rolling pin into a 7-inch square. Keep the butter cold.
- Laminate the dough: Roll the chilled dough into a rectangle. Place the cold butter in the center and fold the dough over it like an envelope, sealing the edges. Roll the dough into a long rectangle and fold it into thirds like a letter. Chill for 30 minutes. Repeat this process two more times, chilling the dough between folds.
- Shape the Gipfeli: Roll the dough into a large rectangle. Cut it into 12 triangles. Starting at the wider end, roll each triangle tightly towards the tip to form the Gipfeli shape.
- Second rise: Place the rolled Gipfeli on a baking sheet lined with parchment paper. Cover loosely with a towel and let rise for 1 hour.
- Preheat the oven: Preheat your oven to 400°F (200°C).
- Bake: Whisk together the egg yolk and milk for the egg wash. Brush the Gipfeli with the egg wash, then bake for 20-25 minutes, or until golden brown and puffed up.
- Cool and serve: Allow the Gipfeli to cool slightly before serving. Enjoy warm with butter, jam, or your favorite spread.
Notes
- Butter temperature: Keep the butter cold during the lamination process for flaky layers.
- Chilling time: Don’t skip the chilling steps; it ensures the butter remains separate from the dough, creating the perfect texture.
- Fillings: Feel free to add fillings like chocolate, almond paste, or cheese. Simply place a small amount at the wide end of the triangle before rolling.
